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Posts posted by foodie52

  1. Cafe Amarti is one of my favorite places to eat in Bogota. Located in a great part of town (Usaquen)in a lovely colonial building.Upscale Italian, with a good wine list. They have a woodfired oven and make a bread that is blown up as big as a balloon, but hollow in the middle. Lots of antipasti options. Good risottos and great osso bucco.

    Cafe Amarti

    Calle 119 # 6-24


  2. Olivia is one of my favorite restaurants in Austin and has been for around 6 months. The food is fresh and unpretentious. The chef has always been there when I have gone, and recognizes me with a smile and a handshake, which I also like. I think Olivia is what Austin needs right now: it captures the essence of this town that was lost during the high rolling 90's. I love it.

    Edited to add: it is also the "go to" restaurant for a lot of highly respected local chefs.

  3. This is a FIFTH GRADE school project! I'm sure there is plenty of wiggle room. As a parent and a former school teacher, I'd advise you to choose a couple of chefs and have fun with it. Don't overanalyze, for heaven's sake: otherwise it becomes a chore, uninteresting to your daughter, and YOUR project instead of hers.

  4. Those two links DO help: thank you very much!

    Does $3.75 per serving sound about right? I know the ingredients (nuts, chocolate) will run up the price, and carrot cake is heavy, so there will be more work constructing the thing.

  5. I teach cooking classes to poor people once a month - people living with HIV who do not have enough income to rent an apartment. I've taught them how to cut up a whole chicken so that they don't have to pay extra for parts. I've taught them how to use eggs creatively. How to look for certain products when they go to the Food Bank. How to make canned tuna less boring. How to stretch that ground beef that comes in chubs so that it will feed 5 people instead of 4.

    I don't know if I would be asked back if I were to advocate what you suggest. Poverty isn't that easily solved. Solutions are hard to find when you are hungry and living on a fixed income. Or no income at all.

    After class, I go home and eat my organic spinach and potatoes and free range chicken because I have a conscience. Should I refuse to teach?

  6. Who would have thought that a little ol'HEB bag would start making his way around the world.

    Kent, when you get him back, you should show him off to the folks in San Antonio, I bet they'd get a kick out of it  :biggrin:

    They already know. I emailed Charles Butt with the link.

  7. I have just returned from Guadaloupe. It was a miserable stay at Point a Pitre because my mother had had a heart attack on a cruise ship and she was put in a hospital on the island when the ship finally reached it 4 days later. I flew there to be with her and my father. Thankfully she survived 12 days in the island hospital and is now home.

    The only pleasant memory I will carry with me is of the food that my sonand I treated ourselves to after long, grueling, distressing days at the hospital. We had incredible seafood, some cooked Creole, some French. It was some of the best seafood I have ever eaten ANYWHERE. Whole, grilled red snapper. Dorade. Mussels. Salt cod beignets. It was all fantastic.

  8. Where are you?  If you're anywhere near the US southwest, she needs some chicken-tortilla soup.

    I've got a quicky version that's good for tucking away in the cupboard and mixing up when you need it.

    Take one family-style can of Campbell's Chicken with Rice soup and put it in a saucepan.  Dump in a small jar (or to taste) of salsa - either your own or some good store-bought brand like Herdez Casera.  Add one small can of white chicken chunks.  Heat through.  Ladle into individual serving bowl.  Top with a generous handful of tostadas and a small mountain of grated "Mexican blend" cheeses and eat immediately.

    Chicken Tortilla Soup, a perfect marriage of traditional chicken soup and spicy salsa is the number one go-to dish when you get the sniffles down here, pardner.

    This is simply brilliant, Jaymes.

    Edited to add: when you're sick you want comfort food from your CHILDHOOD. Keep that in mind when cooking for sick folks.

  9. Shirley is a great believer in White Lily flour. I've worked with her, making her biscuits from White Lily and then eating them with peach preserves. Her book, Cookwise,

    has a section on the differences between flours. For a while we couldn't get White Lily into Central Market and believe me: we had LOTS of complaints. But now it's back.

  10. Leith and the Grassmarket are two areas in Edinburgh that seemed to become transformed in the space of what? 20- 30 years? When I lived there in the early 70's those were two areas of town you did not go to at night. When I visited the city a few years ago, both areas were sizzling hot: great restaurants, lots of buzz. Completely different feel. Perhaps as food has become sexy over the past decade, people with vision and backers have been confident to pursue their dreams.

  11. Can you believe my stepdaughter has requested a Green Bean Casserole? :shock:

    I've have never made or eaten one, but I guess I'm going to this year. She remembers it the way her mother used to make it - Campbell's Soup and French's Onion Rings. I don't know if I can bring myself to do it.

    Anne, think of it as a sociological experiment.

    I'm in need of a couple of vegetable side dishes. We're going to my SIL's, and I always do the veg. Glazed carrots need not apply; I've done them too many times.

    Oh honestly . Just make the green bean casserole. It's comfort food. It's been around a long time. Isn't Thanksgiving about making people happy by serving food that makes them happy? Make her happy. It's one day out of the year.

  12. I found it funny that two shows had airplane challenges. What's up with that? Don't they know that most of us have to travel steerage? I don't give a flip what they are eating in business class. It's been very strange. Maybe Lufthansa gave them a huge chunk of change. I can't remember what airline Top Chef used.

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